Eat to the Beat: Quiche Lorraine

Ever wonder why there’s a quiche named Lorraine? (And why there’s a song about it?)

Lorraine is of course the queen of all quiche; the rustic pie originated in the rural Lorraine Region of France and was at one time baked in a cast iron skillet. Centuries later, it was tasty enough to inspire a song on the B52’sWild Planet, recorded in April 1980 in Nassau, Bahamas. Fancy French luncheon dish-turned-dance party mix.

It makes a fine breakfast paired with Fred Schneider’s own coffee blend – the vocalist/frontman and lyricist for the B52’s developed the Monster Blend – highly caffeinated, scary smooth, dark and deep, yet deceptively sweet – and a portion of the proceeds goes toward his roster of charitable causes.

(The B-52s at Festival Internacional de Benicàssim on July 9, 2008.)

Quiche Lorraine

Although it’s not authentic, feel free to add a handful of asparagus, chopped spinach or kale to the pan, too – just because it’s spring and green things are growing out of the ground.

In a heavy skillet set over medium-high heat, cook the bacon until almost crisp; add the onion (and red pepper, if using) to the pan and cook until they soften and the bacon is crisp. Spread over the bottom of your prepared pastry shell.

In a medium bowl, whisk together the eggs, cream, cheese and salt. Pour into the shell.

Bake for 15 minutes, then reduce the heat to 350F and bake for another half hour, until golden and set. Cool in the pan on a wire rack. Serves 8.